Easy Dilly Rolls Recipes

Steps:

• Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
• Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
• Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
• Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Steps:

• In small saucepan, combine cottage cheese, butter, and water.
• Heat over low heat until butter melts, stirring frequently.
• Stir in instant onion and dill seed.
• Set aside to cool for 15 minutes.
• In large bowl, combine 1-1/4 cups flour, sugar, yeast, and salt.
• Make sure the cottage cheese mixture is lukewarm.
• Add to flour mixture along with egg; beat until smooth.
• Stir in remaining flour to form a stiff batter.
• Cover and let rise for 30 minutes until doubled in bulk.
• Spray 12 muffin cups with nonstick baking spray with flour.
• Stir down batter by beating with spoon 20-25 strokes.
• Spoon batter into prepared muffin cups.
• Let rise, uncovered, for 20-30 minutes until batter fills cups.
• Preheat oven to 400ºF.
• Bake rolls for 15-20 minutes or until golden brown.
• Brush with melted butter and remove from pan; cool on wire rack.

Steps:

• In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
• Cool slightly.
• In a large mixing bowl, dissolve yeast in water.
• Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
• Add 3 cups flour. Beat until smooth.
• Add enough extra flour to form a soft non-sticky dough.
• Place in greased bowl, turning once.
• Cover and let rise until double - about 1 hour.
• Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
• Cover and let rise until doubled - about 45 minutes.
• Bake at 350 degrees for 20-25 minutes.